1.) Heat the coconut oil in a frying pan and add the garlic, mushrooms and sundried tomatoes. Sauté for about 4 minutes until the mushrooms are golden.

2.) Add the puy lentils to the frying pan and stir through to heat up.

3.) Add the spinach and stir it through to wilt it. Transfer the salad to a bowl, season to taste and serve with the houmous and guacamole. Sprinkle over the chilli flakes and drizzle with balsamic vinegar.

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Welcome to The Wholesome Hunter! I'm Lauren Hunter, a personal trainer and fitness blogger passionate about health. This is my little corner of the internet where I'll be sharing posts on lifestyle, fitness, nutrition and wellbeing.

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